<span><table border="0" cellspacing="0" cellpadding="0" width="663" style="border-collapse:collapse;"><tr style="height:11.25pt;"><td style="width:497pt;padding:0.75pt 0.75pt 0pt 0.75pt;border-top:none;border-right:none;border-bottom:none;border-left:none" valign="bottom" width="663" nowrap=""><span><span>This clear and accessible guide to the art of pastry-making includes tempting contemporary and classic recipes from around the world. Making pastry is explained clearly, step by step, from simple shortcrust to choux and puff pastry. Every technique is included, from shaping pastry to using trimmings from decorative finishes, as well as essential information on baking times and oven temperatures. </span></span><br /></td></tr></table><span><span> </span></span><br /></span>